Chocolate Date Bread (Easy & Moist Date Loaf Recipe)

This easy Chocolate Date Bread is soft, sticky, and full of sweet dates, warm spices, and melted dark chocolate. Perfectly moist, naturally sweetened, and simple to make, this family-favorite quick bread is ideal for breakfast, snacking, or cozy afternoon tea.

If you like this recipe, you may like my Italian Pignoli Cookies and my Nonna's Italian Apple Cake.

Originally published in November 2012 and updated August 2025

Why You'll Love This Family Favorite

This recipe has been a staple in our kitchen for years. It's cozy, sweet, and just the right mix of wholesome and indulgent. Here's why this chocolate date loaf is so loved:

• Moist & tender - thanks to bananas, dates, and melted chocolate.
• Naturally sweetened - with less added sugar than most quick breads.
• Simple ingredients - pantry staples you likely already have.
• Versatile - can be made as muffins, a loaf, or even mini loaves for gifting.
• Perfect for any season - warm spices make it cozy in fall/winter, but it's light enough for summer snacking.

A Little Story Behind This Date Loaf

Living in Florida means weathering more hurricanes and tropical storms than I can count. Whenever one passes through, the kitchen becomes our safe haven. During Hurricane Sandy, while the winds roared outside, I baked this Sticky Chocolate Date Bread for my family.

It quickly became a tradition-comforting, rich, and filled with natural sweetness from dates and bananas. Sometimes I bake it as a loaf, sometimes as muffins, but it always fills the house with that cozy scent of chocolate and spice. Let's get onto the recipe!

How to Make Chocolate Date Bread (Step by Step)

1. Soften the Dates

Combine dates and water in a saucepan. Bring to a boil, simmer for 3 minutes. Stir in baking soda (it will foam). Let cool.

2. Mix Wet Ingredients

Whisk together oil, sugar, molasses, banana, and vanilla until smooth. Stir in the melted chocolate.

3. Mix Dry Ingredients

In another bowl, whisk flours, baking powder, cinnamon, nutmeg, and salt.

4. Combine

Fold half the flour mixture into the wet ingredients. Stir in cooled date mixture. Fold in the rest of the flour and chocolate chips.

5. Bake

Pour into a parchment-lined loaf pan. Bake at 350°F (175°C) for 55-60 minutes, or until a toothpick comes out mostly clean.

6. Cool & Serve

Let cool for 10 minutes, then remove from pan. Slice & enjoy warm with coffee or tea.

Substitutions & Variations

This date loaf is flexible-here are some ways to make it your own:

• Flour - Use all all-purpose for a lighter crumb, or all whole wheat for a heartier date bread.
• Banana - Swap with unsweetened applesauce for a milder flavor.
• Sugar - Coconut sugar or maple sugar can be used instead of brown sugar.
• Oil - Substitute with melted butter or coconut oil.
• Add Nuts - Walnuts or pecans turn this into a classic date nut bread.
• Add Orange - Stir in 1 tablespoon orange zest for a fragrant date and orange loaf.
• Make it Healthy - Use all whole wheat flour, reduce the sugar, and add flaxseed for a healthy date loaf.

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Quick Chocolate Date Bread

This easy Chocolate Date Bread is soft, sticky, and full of sweet dates, warm spices, and melted dark chocolate. Perfectly moist, naturally sweetened, and simple to make, this family-favorite quick bread is ideal for breakfast, snacking, or cozy afternoon tea.  

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: loaf cake

Servings: 12 slices

Calories: 369kcal

Author: Lora

Equipment

• 1 baking loaf pan

Ingredients

• 30 pitted dates coarsely chopped
• 1 ¼ cups water
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon salt
• ¾ cup canola oil
• ½ cup brown sugar
• 1 Tablespoon molasses
• 1 ripe banana mashed
• 2 teaspoon vanilla extract
• 1 cup dark chocolate chips melted and cooled
• ½ cup dark chocolate chips to stir in the batter right before baking

Instructions

• Preheat oven at 350 F and line a loaf pan with parchment or non stick baking paper (or you can make them in muffins tins).
• In a small pan, combine dates and water and bring to a boil. Lower heat and simmer for about 3 minutes or until dates are soft and liquid has reduced. Lower the heat and stir in baking soda. Stir well once the mixture foams up; set aside to cool.
• In a large mixing bowl whisk together the flours, baking powder, cinnamon, nutmeg and salt. In another large mixing bowl, whisk the oil, sugar, molasses, banana, and vanilla until fluffy. Stir in the cooled melted chocolate.
• Gently fold in half the flour mixture, then fold in all the date mixture. Gently fold in the remaining flour and the rest of the chocolate chips.
• Transfer batter to baking pan and tilt pan gently from side to side to level batter. Bake at 350F for 30 minutes, then lower heat to 325F for the next 30 minutes. Bake for 1 hour or until a fine skewer comes out almost clean from centre of loaf and loaf begins to pull away from the sides of tin.
• Remove from oven let the loaf cool. If you have a cooling rack, place it on that to cool down. Slice and enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Don't skip soaking the dates: This is key to achieving a moist, fudgy texture. The hot water softens the dates, making them easier to blend and infuse into the batter.
• Use high-quality cocoa powder: For the best chocolate flavor, choose an unsweetened Dutch-process or natural cocoa powder that's rich and aromatic.
• Chop dates if they're large: Medjool dates or other larger varieties should be roughly chopped before soaking so they break down more easily in the batter.
• Let the batter rest briefly: After mixing, let the batter sit for 5-10 minutes. This helps the dates fully hydrate and meld with the chocolate flavors.
• Vegan: This cake is vegan baked as it is. Make sure to use vegan sugars, if you are baking it vegan. 
• Don't overbake: Start checking for doneness 5 minutes before the suggested baking time. A toothpick should come out with just a few moist crumbs.
• Optional add-ins: For extra texture, stir in chopped walnuts, pecans, or dark chocolate chunks before baking.
• Even better the next day: The loaf becomes even more flavorful and fudgy after resting overnight-perfect for make-ahead dessert or breakfast!

Nutrition

Calories: 369kcal | Carbohydrates: 41g | Protein: 4g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 288mg | Potassium: 264mg | Fiber: 3g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 127mg | Iron: 1mg

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